Friday, August 10, 2012
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Chocolate chai * ingredients (serves 2) 3 teaspoons loose-leaf black tea 8 cardamom pods 2 whole cloves 1 cinnamon stick 1/2 teaspoon ground allspice 2 teaspoons cocoa powder 4 teaspoons demerara sugar 1/2 cup milk Method Combine tea, cardamom, cloves, cinnamon, allspice, cocoa powder, sugar and 1 1/2 cups of cold water in a saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer, stirring, for 5 minutes or until aromatic. Add milk. Simmer, stirring occasionally, for 5 minutes or until hot. Strain into 2 heatproof glasses or cups. Serve.
Wednesday, June 20, 2012
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Healthy Banana Cranberry Oat Bars Ingredients: 1/4 cup almond milk (or other) 1/2 cup Sucanat or brown sugar 1 tbsp ground flax seed 1/4 cup coconut oil (or other light tasting oil), melted 1 tsp vanilla extract 2 medium very ripe bananas 1/3 cup cranberries or raisins 1.5 cups regular oats 1/2 cup unsweetened coconut 1/2 tsp cinnamon 1/4 cup whole wheat flour (or other flour) 1/2 tsp baking powder 1/8th tsp kosher salt Directions:  Preheat oven to 350F and line an 8 inch square pan with parchment. In a medium bowl, combine the sugar, ground flax seeds, soymilk, oil, and vanilla. Whisk together. Cut the bananas into chunks and stir into the wet mixture. Grab a fork or potato masher and mash the banana into the wet mixture. It is ok if some small chunks remain. Stir in the cranberries or raisins. Set aside. In another bowl, mix your dry ingredients. Add the wet mixture to the dry mixture and stir well. Scoop the granola batter into the pan. Smooth out with a spoon or hands and press it down firmly. Bake at 350F for 35-40 minutes until the edges begin to golden and it is slightly firm to touch. Allow to cool in pan for 10 minutes before transferring to a wire rack and cooling completely. Slice into 8-10 bars.
Friday, June 15, 2012
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Happy Friday!!*! Don’t forget to smile =)xo ♥
Wednesday, June 13, 2012
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Strawberry, Banana, n’ Nut Butter Love Muffins Ingredients 1 cup whole grain spelt flour 3/4 cup unbleached white flour 1/4 tsp. Himalayan sea salt 1/2 tsp. ground cinnamon 1/2 cup Sucanat (or brown sugar) 1/2 cup toasted pecans 1 tsp. baking soda 1/2 tsp. aluminum-free baking powder 1.5 tbsp. ground chia seed (or flax) + 1/4 cup water 1.25 cup almond milk 2 heaping tbsp. coconut butter 3 tbsp. nut butter 2 tbsp. pure maple syrup 1 large banana mashed, left a bit chunky 3/4 cup strawberries, chopped Instructions Preheat oven to 375F. Grease a muffin tin and set aside. In a small bowl mix the ground chia and water and set aside. In a large bowl mix all dry ingredients (flours, salt, cinnamon, Sucanat, pecans, baking soda + powder). Set aside. In a medium sized bowl, mix all wet ingredients (chia + water mixture, milk, warmed coconut butter, nut butter, maple syrup). Mix well. Add wet to dry and stir. Fold in chopped strawberries, reserving 1/4 of them to sprinkle on top of muffins. Scoop mixture into muffin tin and sprinkle on remaining strawberries. I made 9 large muffins and I baked them for 25 minutes at 375F. Alternatively you can make 12 smaller muffins too. Baking time might need to be adjusted.
Friday, May 25, 2012
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Health is the true wealth. If you don’t have your health… You have nothing…
Wednesday, May 2, 2012
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Yoga can transform your life. If you work out in a gym, you’re using up a lot of energy. With Yoga, you generate more energy as you practice!!*
Wednesday, May 2, 2012
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Apple Crumble Coffeecake Topping: 1/2 cup all-purpose flour   1/3 cup packed brown sugar  1/4 cup butter  Apple Filling:  4 cups sliced peeled Ontario apples (such as Cortland, Crispin, Golden Delicious, Idared, Jonagold, Northern Spy, Spartan)  1/3 cup packed brown sugar  1 tsp cinnamon  Cake Batter: 2/3 cup butter 1/2 cup granulated sugar  3 eggs 1 tsp vanilla 1 1/4 cups all-purpose flour  1 1/2 tsp baking powder 1/2 tsp salt  Prepare topping: In small bowl, combine flour and brown sugar, blend in butter to form small crumbs. Prepare apple filling: In large bowl, combine sliced apples, brown sugar and cinnamon. Prepare batter: In large bowl with electric mixer, cream butter and granulated sugar until light and fluffy. Beat in eggs, one at a time; beat in vanilla. In small bowl, combine flour, baking powder and salt; stir into creamed mixture just until combined. Spread half of batter in greased 9-inch (23 cm) springform pan or square baking pan. Spoon half of apples over batter. Repeat with remaining batter and apples. Sprinkle topping over apples. Bake in a 350°F (180°C) for 60 to 70 minutes or until tester inserted in center comes out clean. Makes 12 servings.
Tuesday, April 24, 2012
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Banana Quesadilla Whether you do yoga, walk, spin, bike, run, or swim, you usually get hungry after activity. Many people reach for energy bars such as PowerBar, but with a little creativity, you can do a WHOLE lot better. serves 2) 2 whole grain tortillas1 ripe banana1 tablespoon peanut buttera few chocolate chips (optional) Mash banana in bowl with potato masher. Spread peanut butter and banana on tortilla, add chocolate chips, and top with other tortilla. Warm in microwave for 20 seconds (depending on your microwave). For 1/2 quesadilla = 230 calories, 6.7 g fat, 37 g carbohydrates, 6.6 g protein, 6.0 g fiber, 367 mg sodium, 4 PointsPlus
Tuesday, April 24, 2012
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Tuesday, April 24, 2012
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Chilled Strawberry Almond Butter Soup Inspired by Memories in the Baking. Yield: 3 cups Ingredients: 1.5 pounds strawberries (about 3-4 cups) 1/4 cup Almond milk (just enough to bring it together in the blender!) 2 tbsp natural almond butter 1/2 tsp almond extract 2 tbsp agave (or other liquid sweetener), or to taste Chopped strawberries and almonds, for garnish Directions: 1. Remove green stems off strawberries and rinse well. 2. In a blender, add 1/4 cup almond milk. Next, add in trimmed strawberries, almond extract, and 2 tbsp almond butter. Starting on lowest speed, blend until it comes together. Turn up the speed gradually and blend until as smooth as your blender will make it. 3. Taste test and add your desired sweetener. I used 2 tbsp of agave. The amount of sweetener you need will depend on how sweet your strawberries are. Blend again to combine. [If your blender does not puree the seeds, you can pour the soup through a fine strainer.] 4. With blender cover on, place blender in the fridge and chill until very cold, a few hours or overnight. Alternatively, you could chill in a container in the freezer to speed things up. Serves 2 or 3 cups. Keeps in the fridge for 1 day.
Tuesday, April 24, 2012
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love it !!!*=)
Wednesday, April 18, 2012
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Wednesday, April 18, 2012
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Wednesday, April 18, 2012
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Wednesday, April 18, 2012
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